Hair styling products can be expensive and unhealthy, but you can protect your health and your wallet by making some of these products at home. It is possible to avoid the harsh chemicals, artificial fragrances and dyes frequently found in store-bought goods. Creating your own hair care products allows you to have complete control over what goes into them. Making hair gel from gelatin is a very straightforward process that requires only a few ingredients. The investigators believe this study provides evidence that if you are looking for natural hair gel that will not only keep your hair looking beautiful but also save you money and also to prove that there are safer alternative hair gel. One of the ingredients is gelatin which is a natural product that comes from collagen, the group of proteins found in the skin, connective tissue and bones of mammals. You’re probably familiar with gelatin as a quick-setting dessert, although it’s also used to make certain confections, like marshmallows. In order to be considered food-grade for humans gelatin must undergo hydrolysis, which is a chemical reaction in which water molecules are split into hydrogen molecules. This breaks down the collagen bonds in the material so that they can be reordered when heated and cooled.

When introduced to water, gelatin forms a colloid gel, which means its molecular components are evenly dispersed through the mixture. This is what gives gelatin desserts their texture and form. The investigators want to prove that gelatin is able to serve as an effective and safe...

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...GELATIN AS A FACIAL MASK
SUBMITTED TO:
MRS. MA. FE Z. MOSCOSO
Table of Contents
Page
Title Page
Chapter 1
A. Background of the Study
B. Objectives/ Statement of the Problem
C. Scope and Delimitation of the Study
D. Significance of the Study
E. Definition of Terms
Chapter 2
Review of Related Literature
Chapter 3
Methodology
Background of the Study
John Keats says that, “a thing of beauty is a joy forever.” Human, in nature, is vain in all aspects, especially in the physical component. We try different things and means in order to maintain, enhance and preserve beauty.
Nowadays, people value physical beauty more than attitudes, character, and even education. For they have different perspectives regarding the importance of it. For some, they consider it as an edge among others. To some, it is an asset that lifts up their self-confidence and self-value. While for others, it is their means of living.
There are two ways to improve oneself: first, through the natural means and the other through artificial ways. According to Dumlao (2008), she stated that facials here in the Philippines are not done in the dermatologists’ clinics rather in the beauty salons. For the latter sprouted like bushes often offer affordable skin and facial treatment services.
Moreover, Dr. Grace Beltran, a dermatologist at St. Luke's Hospital, encourages Filipinos to go to a dermatologist for their needs, just to make sure they are really...

...FINDINGS AND SUGGESTIONS | |
8 | CONCLUSION | |
| BIBLIOGRAPHY | |
INTRODUCTION
Nitta Gelatin India Limited (NGIL), one of the most successful Indo-Japanese industrial ventures, was incorporated on 30th April, 1975 and started commercial production in 1st October, 1979. The promoters of the company are Nitta Gelatin Inc, Japan, the pioneering Gelatin Company in Japan and Kerala State Industrial Development Corporation, India, the nodal agency for the development and promotion of industry in Kerala.
Nitta Gelatin India Limited engages in the manufacture and sale of gelatin, collagen peptide, dicalcium phosphate (DCP), ossein, chitosan, and bovine collagen peptide primarily in India. The company provides gelatin, an ingredient used in the drug delivery systems, such as two piece hard capsules, soft capsules, tablets,coated tablets, and mini and micro capsules; and in the edibles comprising confectionery, gelatin desserts, dairy products, meat products, and beverages and juices. Its collagen peptide, a hydrolyzed form of collagen, is a fibrous protein present in the extracellular matrix of living cells for application in healthcare, personal care, and food products. The company also manufactures and exports ossein, which is used in for the production of gelatin; and produces and...

...2008 10th Intl. Conf. on Control, Automation, Robotics and Vision
Hanoi, Vietnam, 17–20 December 2008
Image Processing Techniques for Quality Inspection
of Gelatin Capsules in Pharmaceutical Applications
M.J. Islam, M. Ahmadi, M.A. Sid-Ahmed
Department of Electrical and Computer Engineering
University of Windsor, Windsor, ON, Canada
{islam1l, ahmadi, ahmed@uwindsor.ca}
Abstract—Machine vision systems provide quality control and
real-time feedback for industrial processes, overcoming physical
limitations and subjective judgment of humans. In this paper,
the image processing techniques for developing low-cost machine
vision system for pharmaceutical capsule inspection is explored.
By developing image processing techniques, and using PCs,
custom USB 2.0 cameras with minimal hardware, a low-cost
ﬂexible system is developed. This paper discusses the two-part
gelatin capsule inspection system that belongs to USB camera
2.0 and associated hardware, the PCs to acquire the image data
of the capsule, image processing techniques using border tracing
and approximating the capsule to a circle to perform inspection
and a custom system controller to pass the accepted and rejected
capsules to the appropriate bin.
Index Terms—Border tracing, Edge detection, Image enhancement, Segmentation, Quality inspection.
I. I NTRODUCTION
One of the most important problems, perhaps the most
urgent from the point of view of industry productivity...

...﻿Investigating the Biomolecules found in Gelatin
Abstract: For this inquiry lab, the research team tested the gelatin solution for the presence of biomolecules. The team searched for the presence of starch, glucose, lipids, and proteins through the use of indicators: Sudan III, Lugol’s iodine, Benedict’s solution, and Biuret’s reagent. After testing the gelatin solution in the presence of the indicators, the results showed that Lugol’s reacted, turning orange-pink (oils) and the Biuret reagent (protein) reacted with the gelatin solution, turning lilac. Thus it was determined that the gelatin solution held both proteins as well as oils.
Introduction: Lipids, nucleic acids, carbohydrates, and proteins are essential parts of daily life. First, lipids are organic compounds made up of glycerol that serve as long-term energy storages. These lipids are insoluble in water and are extremely effective storages because they are not easily metabolized. Additionally, carbohydrates are a type of biomolecule made up of monosaccharaides (simple sugars). These sugars are used to produce energy in reactions as well as serve as structural materials. Proteins also serve as structural materials, and are made up of amino acids, which are important for every day functions. Additionally, proteins serve the purpose of transporting, catalyzing reactions, and signaling cells. Lastly, nucleic acids are important for the genetic...

...The global market for gelatin is expected to reach USD 3.18 billion by 2020, according to a new study by Grand View Research, Inc. Growing consumption in applications such as food and beverage, nutraceuticals and pharmaceuticals is expected to be critical for market development over the next six years. In addition, improved demand in novel applications such as photography and cosmetics is also expected to boost sales over the forecast period. However, cultural diversity with regards to the raw materials used for extraction of gelatin, poses a significant challenge to the future prospects of gelatin market.
Pig skin was the largest commercial source of gelatin, accounting for nearly 40% of the global production in 2013. Relatively small production cycle coupled with low production cost is expected to be the key driving factor for this segment of the market. Bovine hide and bones followed pig skin as the most potent sources together producing 215 kilo tons gelatin in 2013.
The report “Gelatin Market Analysis By Raw Material (Pig Skin, Bovine Hides, Bones), By Application (Food & Beverage, Nutraceuticals, Pharmaceuticals, Photography, Cosmetics) And Segment Forecasts To 2020,” is available now to Grand View Research customers and can also be purchased directly at http://www.grandviewresearch.com/industry-analysis/gelatin-market-analysis
Further key findings from the...

...What is Ballistic Gelatin and how is does it aid in Criminalistics?
Ballistic gelatin is a solution of gelatin powder in water. Ballistic gelatin closely simulates the density and viscosity of human and animal muscle tissue, and is used as a standardized medium for testing the terminal performance of firearms ammunition.
While ballistic gelatin does not model the structure of the body, including skin and bones, it works fairly well as an approximation of tissue and provides similar performance for most ballistics testing. Ballistic gelatin is used rather than actual muscle tissue due to the ability to carefully control the properties of the gelatin, which allows consistent and reliable comparison of terminal ballistics. Since ballistic gelatin mimics the properties of muscle tissue, it is the preferred medium for comparing the terminal performance of different expanding ammunition, such as hollow point and soft point bullets. These bullets use the hydraulic pressure of the tissue or gelatin to expand in diameter, limiting penetration and increasing the tissue damage along their path. While the Hague Convention restricts the use of such ammunition in warfare, it is commonly used by police and civilians in defensive weapons, as well as police sniper and hostage-rescue teams, where rapid disabling of the target and minimal risk of over...

...conception is
based on a study of sodium oleate, for which they found that in spite
of the enormous change in viscosity involved in the change from sol
to gel, such properties as electrical conductivity, lowering of the vapor
pressure, refractive index, and sodium ion concentration remained
identical in both the sol and the gel state. In support of their theory,
Laing and McBain point out that Arrhenius (5) found the conductivity
in gelatin-water-salt systems to be the same in both sol and gel.
This aspect of the micellar theory has been extended by Gelfan (6)
to protoplasm because he found that the conductivity of protoplasm
remained independent of changes in viscosity and by Gelfan and
Quigley (7) to the blood coagulation process since their experiments
showed that during the coagulation process there is no change in the
conductivity of shed whole blood or plasma, in spite of the almost
infinite increase in viscosity during coagulation.
In view of the concentration of excess electrolytes in the gelatin
experiments of Arrhenius, as well as in protoplasm and in blood, the
question arises whether the generalization from the findings on sodium oleate to all gelling systems, particularly among the proteins, is
valid. In other words, is the identity of conductivity in the sol and
gel state due to an identical micellar structure of these protein sys-
tems, or is it due to the conductivity of the excess...

...﻿
Interpretation and Evaluation of Results
Interpretation:
The results from the experiment determining the effects of pH on enzyme activity show that as the independent variable, pH, increases the dependent variable, percentage transmission, decreases. This is shown in the results as at the lowest pH, pH 4.0 the average percentage transmission is at its highest at 97%. At the highest pH, pH 8.0 the average transmission is 78.5%. This is also supported from the graph as it produces a negative gradient showing that as the percentage transmission will decrease with an increasing pH. This happens because the enzyme trypsin acts on the gelatine. Therefore as the pH increases towards the optimum pH more jelly will be broken down by the enzyme, allowing less light to pass through the solution which would thus decrease the percentage transmission.
Trend:
The trend in the results and from the graph show that the more the pH increases the lower the percentage transmission will be. However from looking at the results an optimum pH is unidentifiable. This is because the range of pHs used in the experiment is limited from 4.0 to 8.0; the percentage transmission may have continued to decrease as the pH became more alkaline. On the other hand from the pHs used we can deduce that the optimum is 8.0 as it gives the lowest percentage transmission which shows that the enzyme is more effective in this condition and breaks down the jelly more effectively than when it is in the...